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Zuppa Toscana with Italian sausage, potatoes, bacon & kale. Delightfully creamy soup with great flavor & easy to make at home. Time saving tips included!
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5 from 2 votes

ZUPPA TOSCANA

Zuppa Toscana with Italian sausage, potatoes, bacon & kale. Delightfully creamy soup with great flavor & easy to make at home. Time saving tips included!
Author: Jessica & Nellie

Ingredients

  • 1  package  19 ounce JOHNSONVILLE® Ground Mild Italian Sausage*
  • 6 slices cooked bacon crumbled
  • 1 medium diced onion
  • 1 1/2 tsp minced garlic
  • 2 medium russet potatoes scrubbed, quartered & sliced thin
  • 4 cups broth
  • 1 1/2 cups mashed potatoes
  • 1 cup evaporated milk
  • 3 cups of chopped kale stems removed
  • salt & pepper to taste
  • Parmesan cheese for topping

Instructions

  • Cook bacon by cutting into small pieces and frying. Remove from pan, leaving the bacon grease. Saute sausage in a the same pan over medium heat until browned. Transfer sausage to a separate bowl, reserving any grease in the pan. 
  • Add in the onion, garlic and potatoes and cook over medium-high heat for about 5-8 minutes, until onions are soft and translucent  Add in broth. Cook over medium-high heat, stirring often. After soup comes to a boil, cook for another 10-15 minutes, until the potatoes are tender. 
  • Once the potatoes are tender, add in the mashed potatoes and milk. Stir until well incorporated. Add in sausage, kale and bacon crumbles, reserving 3 TBSP bacon for topping. Cover and simmer for 15 minutes, until kale has softened.
  • Serve topped with Parmesan cheese and remaining bacon crumbles.
  • *If you can't find the ground sausage in your area, you can use a 16-oz package of JOHNSONVILLE® Mild Italian Sausage Links, with the casing removed. (Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)

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